Gregory R. Ziegler
341 food science building
Ph.D., Cornell University, 1988, Food Engineering
(Minors in Chemical and Agricultural Engineering)
M.S., Clemson University, 1982, Food Science
B.S.,, 1980, Food Science
FD SC/STS 197,
FD SC 411,
FD SC 495,
FD SC 500,
FD SC 501,
Vanesa Lay, Ph.D. (co-advised with John Floros)
Nuttanit Suwanayuen, M.S.
Deepti Dabas, Ph.D.
Lingyan Kong, Ph.D.
Rajesh Bhosale, Post-doctoral associate
Xiaoyong Wang, Post-doctoral associate
Beth Tirio, Honors FD SC, M.S. Chemical Engineering
Annette Hartzell, Honors
Perumal Ramasamy, Post-doctoral associate (with Jim Runt)
The material nature of foods. Physical properties and processing of polymeric and particulate foods, with emphasis on chocolate and confectionery products. Recent focus on crystallization phenomena, especially spherulitic crystallization, in lipids and starches. Supported by the William and Lois Dietrich Endowment in Food Bioprocessing to support the.
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Last updated on 10/26/07